# Mas del Gaio (2022)

- **Producer:** Celler Escoda-Sanahuja
- **Colour:** white
- **Type:** still
- **Grapes:** Parellada, Garnacha Blanca, Macabeu
- **Region:** Catalonia, Spain
- **Style:** Natural
- **Alcohol:** 11.0%
- **Average price:** €35
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** peach, plum, lemon, lime, passion fruit, pineapple, bread, biscuit

## About this wine

Founded in 1997 by Joan Ramon Escoda and Carmen Sanahuja, Celler Escoda-Sanahuja is an icon of the natural wine movement in Spain. Located in Prenafeta-Montblanc within the Conca de Barberà region of Catalonia, the estate is farmed as a complete closed ecosystem following strict biodynamic principles, with sheep and chickens grazing freely between rows. While known for expressive skin-contact cuvées, Mas del Gaio represents the peak of finesse in their portfolio, sourced from a single parcel of old vines situated directly across from the winery.

## Interesting facts

- Joan Ramon Escoda is a co-founder of PVN (Puro Vino Natural), pioneering Spain's natural wine movement.
- The Macabeu grapes used in this blend come from century-old vines planted nearly 100 years ago.
- Select allocations of the 2022 vintage were transported emission-free across the Atlantic via a cargo sail ship.

## Food pairing

The high natural acidity and textured mouthfeel from terracotta amphora aging make this wine exceptionally versatile with delicate proteins, seafood, and fresh cheeses. Citrus and light herb-based sauces complement the vibrant fruit notes, while the wine's minerality cuts cleanly through rich shellfish and roasted poultry.

## Wine making process

Farmed using certified organic and biodynamic practices with vegetal mulching between vine rows. The grapes are harvested manually at early ripeness to preserve pure expression. Garnacha Blanca and Macabeu are harvested together and undergo a short ambient skin maceration of 7 to 10 days, while the late-ripening Parellada is direct-pressed. Fermentation occurs spontaneously with indigenous yeasts. The wine ages for 8 months in 720-liter terracotta amphoras (tinajas) on fine lees with minor components matured in neutral French oak. Bottled unfiltered and unfined with zero added sulfur dioxide.